Watermelon rind from
about 1/2 of a small watermelon
1 cup dark corn syrup
1/2 cup water
1/4 cup tomato ketchup
1/4 cup distilled white vinegar
3/4 teaspoon crushed red
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
5 pounds baby back ribs
To prepare the watermelon rind, cut off the green skin and about 1/2 inch of
the hard white part of the rind, keeping the part that is lighter red to white.
This is the tender part of the rind. (Avoid using the harder, white rind that is
just inside the green skin.)
Cut the trimmed rind into chunks or pieces, and puree in a blender or food processor
for about 10 seconds only. Strain the liquid from the pulp, and measure 1 cup of
In a saucepan, combine the 1 cup of strained pulp with all of the remaining ingredients,
and bring this mixture to a boil over high heat. Immediately reduce heat and simmer,
covered, for about 1 hour or until the sauce has reached desired thickness.
To make the famous ribs: Marinate 4 pounds of baby back ribs for two hours minimum - or overnight - in
one recipe for Watermelon Barbecue Sauce, reserving some sauce (marinade) for basting
at grilling time.
Bake the marinated ribs, wrapped in foil (seam side up so the package won't
leak in the oven), at 300 degrees F for 2 to 2 1/2 hours or until ribs are very
tender and the rib meat begins to pull back (about 1/2 inch) from the cut ends of
Remove ribs from foil and place on grill, brushing with reserved marinade - about
2 to 4 minutes per side. Finished ribs should be slightly charred, but not burned.